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Soft and fluffy pull-apart bread filled with roasted garlic, melted butter, Parmesan cheese, and fresh herbs. This bread is perfect as a side dish, bursting with rich flavors and a tender crumb.

  • Total Time: 3 hours (including all rises and roasting garlic)
  • Yield: 1 loaf (9x5 inch) 1x

Ingredients

Scale
  • 2 heads of garlic
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt (for roasted garlic)
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon sugar
  • 2 1/4 teaspoons active dry yeast
  • 1/3 cup milk (whole or 2%)
  • 1/4 cup unsalted butter (for dough)
  • 1/4 cup water
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried rosemary
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt (for dough)
  • 2 large eggs
  • 6 tablespoons unsalted butter (for filling)
  • 1/2 cup finely grated Parmesan cheese (for filling and topping)
  • Fresh herbs (basil, oregano, rosemary) for topping

Instructions

  1. Preheat oven to 350°F. Slice the tops off the garlic heads, rub to loosen skin, drizzle with olive oil, wrap in foil, and roast 45-60 minutes until golden caramel. Cool slightly.
  2. Squeeze roasted garlic cloves into a bowl, sprinkle with 1/4 teaspoon salt, and mash until smooth and spreadable.
  3. In a mixer bowl, whisk 2 cups flour with sugar and yeast until combined.
  4. Warm milk and 1/4 cup butter together over low heat until butter melts; cool slightly, then stir in water.
  5. With a dough hook, pour milk mixture into flour mixture. Add dried basil, oregano, rosemary, salt, garlic powder, and eggs one at a time, mixing well after each.
  6. Slowly add remaining 3/4 cup flour and mix 2-3 minutes until soft, slightly sticky dough forms.
  7. Transfer dough to greased bowl, cover, and let rise about 1 hour until puffy.
  8. Punch down dough and roll out on floured surface to 12×20 inch rectangle.
  9. Brush dough with melted butter, spread mashed roasted garlic, then sprinkle Parmesan cheese.
  10. Slice dough lengthwise into 5 strips, stack these, then slice across into 6 square stacks.
  11. Butter a 9×5 inch loaf pan generously. Place squares cut side down into pan, close but not squished.
  12. Cover with plastic wrap and let rise 45 minutes until fluffy.
  13. Preheat oven to 350°F and bake for 35-40 minutes until golden brown and set.
  14. Cool 10 minutes, remove from pan, sprinkle fresh herbs and Parmesan cheese on top, and serve.

Notes

If no mixer, knead dough by hand on a floured surface for 8-10 minutes until smooth and stretchy., Dried herbs can be used instead of fresh though fresh herbs add better flavor., Internal temperature of bread should be about 190°F when done., Do not add extra flour even if dough feels sticky; it will result in dense bread., Double recipe by using a larger pan or baking two loaves; adjust baking time accordingly., Roasted garlic can be made ahead and kept refrigerated for up to a week in airtight container., Dough can be made a day ahead; refrigerate after first rise and allow extra rise before baking., Leftovers keep in airtight container at room temperature up to 2 days or freeze wrapped up to 3 months., To reheat frozen bread, thaw overnight in fridge and warm in 350°F oven for 10 minutes.

  • Author: Laura
  • Prep Time: 45 minutes (including first rise)
  • Cook Time: 35-40 minutes (baking)
  • Category: Side Dish
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: Approximately 220 calories per serving (varies by slice size)
  • Fat: Approximately 10 grams per serving
  • Carbohydrates: Approximately 28 grams per serving
  • Protein: Approximately 7 grams per serving